Crites Family Stuff

Description

These are the rolls used to make the BBQ Pork sliders at Annie Crites' wedding reception. The wheat I use makes a big difference. It is Montana Prairie Gold, a hard white wheat, high in gluten.

Ingredients for 48 servings

• 4 cups fresh ground whole wheat flour (use white hard wheat)
• .33 cup gluten additive, if not using a high gluten wheat
• .5 cup buttermilk powder or powdered milk
• .25 cup potato powder
• 3 tbsp yeast
• 6 cups warm water
• .5 cup honey
• .5 cup canola oil
• 2 eggs, slightly beaten
• 1 tbsp salt

Steps

1. In a Bosch mixer with a dough hook, add the 4 cups of high gluten flour and, if needed, the 1/3 cup gluten additive. (I just use a good hard white wheat, freshly ground for the 4 cups of flour-if it's a high gluten wheat, you don't need the separate wheat gluten). Also add the buttermilk or powdered milk, potato flour, and yeast. Stir this together until all the dry ingredients are smooth.
2. Add the warm water, honey and oil. Mix for 2-3 minutes. Cover and sponge until dough doubles in size.
3. Then add the eggs and salt. Continue mixing, adding fresh ground flour until the dough starts to pull away from the side of the bowl but never picks up from the bottom. The dough will be sticky. Knead on speed 2 for 6-7 minutes for gluten to develop.
4. Allow to rest and rise double. Punch down and form into balls. Place on parchment lined pans and rise again. Bake at 350 degrees for 15-20 minutes or until golden brown.
5. Dough can be used for cinnamon rolls, etc.

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Description

Marcy shared these delicious rolls at the 2013 Family Reunion.

Ingredients for 24 servings

• 1 can evaporated milk
• 1 cup hot water
• 1 cup sugar
• 1 tbsp yeast (dissolve in .5 cup water and 1 tsp sugar)
• .5 cup margarine
• 1 cup hot mashed potatoes (can use instant)
• 1 tbsp salt
• 2 eggs
• 1 tsp baking powder
• 8-10 cups flour

Filling:

• 2 cubes softened butter (slightly less)
• 1 cup sugar
• 1 cup brown sugar

Steps

1. Mix together and knead for 8 minutes. Let rise double. Roll out into long rectangle 1/2 inch thick.
2. Mix together 2 cubes of softened butter, 1 cup sugar, and 1 cup brown sugar. Spread onto the rectangle. Sprinkle with cinnamon. Roll up and cut . Place in pan so that they are touching.
3. Let rise. Bake at 350 degrees for 15-20 minutes or until golden brown.

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Ingredients for 12 servings

• 2 cups flour
• 1 tbsp sugar
• 4 tsp baking powder
• .5 tsp salt
• 1 egg
• .66 cup milk
• .5 cup shortening

Steps

1. Gently stir flour, sugar, baking powder, and salt with a fork 6 or 7 times (do not over stir). Cut in shortening. Mix egg and milk together. Stir egg mixture into flour. Dump on floured surface and knead together only until it all comes together. Roll about 3/4 inch thick and cut out biscuits. Place on ungreased pan with edges touching (for a softer biscuit), Bake at 450F for 10 to 14 minutes or until golden brown.

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Ingredients for 24 servings

• .5 cup warm water
• 2 tbsp active dry yeast
• 2 tbsp sugar
• 3.5 oz package instant vanilla pudding
• .5 cup butter, melted
• 2 eggs
• 1 tsp salt
• 6 cups flour (maybe more)

Filling:

• 1 cup butter, softened
• 2 cups brown sugar
• 4 tsp cinnamon

Frosting:

• 8 oz cream cheese
• .5 cup butter, softened
• 1 tsp vanilla
• 3 cups powdered sugar
• 2.5 tbsp milk

Steps

1. In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Gradually add flour, knead until smooth. Do not over flour the dough. It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled.
2. Roll out on floured board to 34 x 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 tsp cinnamon. Sprinkle over the top. Roll up very tightly. Slice every 1 1/2 inches. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until doubled. Bake at 350F for 15-20 minutes. Remove when rolls start to turn golden brown.
3. Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again. Add milk for desired consistency).

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Ingredients for 24 servings

• 2 tbsp active dry yeast
• 2 cups warm water
• .33 cup sugar
• .33 cup butter, softened
• 1 egg
• 2.5 tsp salt
• .66 cup nonfat dry milk
• 5.5 cups flour

Steps

1. In a large bowl, combine yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, 2 cups flour, and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least 5 minutes if using an electric mixer and for at least 10 minutes if mixing dough by hand. When dough is smooth, supple, and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
2. Separate into three balls. Roll out and brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into triangles. Tightly roll up and transfer to lightly greased baking sheet.
3. Cover the rolls with lightly greased plastic wrap and let rise until doubled. Bake at 375F for 12-14 minutes until rolls are golden brown.

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Description

These are a melt-in-your-mouth all time favorite!

Ingredients for 48 servings

• 1.33 cup butter, softened
• .33 cup flour
• 2 tbsp yeast
• .33 cup warm water
• .75 cup warm milk
• 1 tsp salt
• 2 eggs, beaten
• 3.5 cups flour
• .25 cup sugar

Topping:

• .5 cup butter, softened
• .5 cup sugar
• .5 cup chopped pecans

Glaze:

• 2 cups powdered sugar
• .5 tsp vanilla
• Milk

Steps

1. Knead together the 1 1/3 cup softened butter and 1/3 cup flour. Place between two sheets of waxed paper and roll out into an exact 6"x12" rectangle. (Use exact measurements in this recipe.) Place in freezer.
2. Dissolve yeast in 1/3 cup water. Add the milk, salt, 1/4 cup sugar, eggs, and 3 1/2 cup flour. Stir together and knead until dough is very soft and pliable, but not sticky. Roll out into a 14"x14" square.
3. Remove butter from freezer and place on half of the rolled out 14"x14" square. Fold dough over in half and seal edges.
4. Roll this into a 12"x20" rectangle on a floured surface. Using a bit of flour on "butter blowouts" will help in rolling out the dough. You may need to kind of break up the dough slightly with a soft pounding of the rolling pin because of the frozen butter inside to get it to the 12"x20" size. Fold into thirds so that the 20" length becomes about 6 1/2" in length.
5. Roll out again into a 12"x20" rectangle. Fold into thirds, like before.
6. Roll out, one last time to 12"x20". Cut into thirds instead of folding. Place each third on a sheet of wax paper and put 2 pieces back in freezer while working on the third.
7. Orient this piece to lay long side horizontally to you and cut in half with a knife or pizza cutter. Continue cutting these pieces into halves until you have cut 16 equal strips. Twist each strip of dough several times and wrap it into a circle to make a roll and place it on a sided cookie sheet. Do the same thing with the two remaining pieces of dough in the freezer. (Keeping the butter in the dough hardened makes dough handling so much easier.)
8. Mix together the topping: butter, sugar, and nuts. Top each roll with an equal amount of the mixture. Let rolls rise until double. Bake at 450F for 8 minutes, or until lightly golden brown.
9. Mix together the glaze while rolls are baking. Add enough milk to get the consistency of Elmer's glue. Drizzle the glaze over the rolls immediately after removing them from the oven. Serve hot and thoroughly enjoy!

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Ingredients for 24 servings

• .33 cup scalded milk, cooled
• 2 tbsp yeast
• .5 cup warm water
• 1 tsp sugar in with the yeast
• 2 eggs, beaten
• 4.5 cups flour
• 2 tbsp sugar
• 1 tsp salt

Steps

1. Dissolve yeast/sugar in water. Add cooled milk and eggs. Sift dry ingredients. Mix and let raise 1 hour. Put out on floured board. Cut into circles, put butter in center and fold. Let raise again. Bake at 400F for 10 minutes.

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Description

My mother-in-law's cinnamon rolls. One will do you really good! I dare you to have two!

Ingredients for 12 servings

• 1 pkg yeast
• .5 cup water water (105F-115F)
• .5 cup scalded milk, cooled
• .33 cup sugar
• .33 cup butter, softened
• 1 tsp salt
• 1 egg
• 3.75 cups flour
• 1 cup brown sugar
• .33 cup butter, softened
• 2.5 tbsp ground cinnamon
• .5 cup butter, softened

Icing:

• 1.5 cups powdered sugar
• .25 cup cream cheese, softened
• 1 tsp vanilla
• .125 tsp salt

Steps

1. Dissolve yeast in warm water in a 2 1/2 quart bowl. Stir in milk, 1/3 cup sugar, 1/3 cup butter, 1 tsp salt, egg, and 2 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to make dough easy to handle. Turn onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in greased bowl, turn greased side up. Cover. Let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.)
2. Flatten dough with hands or rolling pin into rectangle 15x9 inches on lightly floured surface.
3. For filling, combine brown sugar and cinnamon in a bowl. Spread 1/3 cup butter evenly over the dough and then sprinkle the cinnamon sugar evenly over the surface. Working from the top, carefully roll the dough down to the bottom edge, lengthwise. Cut the log into 1 3/4 inch slices and place six at a time, evenly spaced, in a lightly greased baking pan. Allow to rise.
4. Bake at 400F for 12 minutes, or until light brown on top. While the second batch of rolls bake, combine the powdered sugar, cream cheese, vanilla, and salt. Beat with an electric mixer until light and fluffy. When the rolls come out of the oven, cool 5 minutes then coat each generously with icing. Serve with leftover icing.

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Ingredients for 36 servings

• 2 pkgs or 2 1/4 tbsp dry yeast
• 2 cups warm water
• 1 cup melted butter
• 1 cup sugar
• 6 eggs, beaten
• 1.5 tsp salt
• 8 cups flour

Steps

1. Mix yeast with 2 tbsp sugar and water, let sit for 5 minutes. Add butter, rest of sugar, and eggs, and mix well. Sift flour with salt and add. Knead dough for 5 minutes. Let rise for 2 hours and stir down. Refrigerate overnight (covered).
2. Next day, separate dough into 4 equal parts. Roll each part into a large circle. Brush with melted butter. Cut into 12 equal pieces (like a pie) and roll up individually. Put rolls onto a cookie sheet and let rise 4-5 hours.
3. Bake in a preheated oven at 375F for 8-10 minutes. Brush with more melted butter when out of oven.

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Ingredients for 18 servings

• 18 frozen dinner rolls
• .5 cup melted butter
• .5 cup chopped nuts (optional)
• .5 cup brown sugar
• 3 oz pkg butterscotch pudding (not instant)

Steps

1. Grease bundt pan. Place frozen rolls in pan. Pour melted butter slowly over the rolls. Sprinkle pudding over the rolls. Sprinkle brown sugar and nuts over the rolls. Cover and raise all night. (I put plastic wrap over the rolls, but then usually put a plate over the top so that they don't spill out of the bundt pan so much.) The following morning, bake at 350F for 35 minutes.

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